Cheese Zombies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tbsp Active dry yeast
  • 4 1/2 cups All-purpose flour, unbleached
  • 1/3 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 16 cut into cubes 8 ounces velveeta cheese
  • 1/2 cup Butter, unsalted
  • 1 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on bellyfull.net

Description

Ingredients

• 1/2 cup warm water
• 1 1/2 tablespoons active dry yeast
• 1/3 cup, plus 1 teaspoon granulated sugar, divided
• 1 cup lukewarm whole milk
• 1/4 cup unsalted butter, softened
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 4 1/2 cups unbleached all-purpose flour
• 8 ounces Velveeta cheese, cut into 16 cubes
• 1/4 cup unsalted butter, melted

Directions

• In a large bowl, combine water, yeast, and 1 teaspoon sugar. Stir to dissolve and set aside until bubbly, 5-10 minutes.
• Line two baking sheets with parchment paper. Set aside.
• Add milk, softened butter, salt, remaining 1/3 cup sugar, egg, and 2 cups of the flour. Mix until well combined, and then add remaining flour, 1/2 cup at a time, until dough just starts to clear the sides of the bowl. Transfer to a lightly floured surface and knead until a soft, elastic dough forms. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for about 20 minutes.
• Turn the dough out and divide into 16 equal pieces. Shape pieces into rounds. Tuck a cube of cheese into each round and pinch the dough tightly together at the bottom, working to shape each one into a tight ball. Place rolls, pinched-side down on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and let rise again in a warm place for about 20 minutes.
• Preheat oven to 375° F. Brush the tops of the rolls with melted butter. Bake for 15 minutes, switching baking sheets halfway through baking time. Brush the tops with remaining butter and bake for 5 more minutes until golden brown.
• Remove from the oven and cool slightly before serving.